Spinach Ravioli with Sage Butter

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Spinach Ravioli with Sage Butter
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
458
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie458 cal.(22 %)
Protein18 g(18 %)
Fat19 g(16 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.1 mg(26 %)
Vitamin K575.1 μg(959 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.4 mg(29 %)
Folate236 μg(79 %)
Pantothenic acid1.1 mg(18 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C77 mg(81 %)
Potassium1,039 mg(26 %)
Calcium282 mg(28 %)
Magnesium116 mg(39 %)
Iron6.5 mg(43 %)
Iodine29 μg(15 %)
Zinc2.4 mg(30 %)
Saturated fatty acids10.1 g
Uric acid119 mg
Cholesterol92 mg
Complete sugar4 g

Ingredients

for
4
For the dough
100 grams Rye flour
175 grams Pastry flour
salt
1 egg
1 Tbsp olive oil
For filling and sauce
600 grams Spinach
1 shallot
1 garlic clove
1 Tbsp butter
2 Tbsps grated Parmesan
100 grams Quark
freshly ground peppers
Nutmeg
1 egg white
½ handful Sage
40 grams butter
How healthy are the main ingredients?
SpinachParmesanolive oilSagesaltegg

Preparation steps

1.

For the dough: Combine both types of flour and a pinch of salt. Add egg with oil, knead together, gradually add 8-10 tablespoons of water so that a smooth dough forms and does not stick to the hands. Cover in plastic wrap and leave to rest for one hour.

2.

For the filling: Rinse and trim spinach, remove any coarse stems and blanch for 1-2 minutes in boiling salted water. Drain, rinse with cold water, squeeze out well and chop finely. Peel shallot and garlic, finely chop, fry in butter and let cool. Then mix with the spinach, Parmesan and quark. Season with nutmeg, salt and pepper.

3.

Roll out dough thinly and cut out circles of about 7 cm (approximately 2 3/4 inch) diameter. Put 1 teaspoon of filling on each on the circles, brush the edges with egg white, fold over and press firmly.

4.

Cook ravioli for about 4 minutes in boiling salted water in portions. When they rise up, they are cooked.

5.

Rinse sage, shake dry and pluck off the leaves. Melt butter in a saucepan and quickly fry sage leaves. Serve ravioli on plates with sage butter.

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